Petite sirloin steak is a lean, flavorful, and budget-friendly cut from the sirloin primal. It’s a solid choice for anyone who likes a leaner steak. A good marinade and proper cooking technique bring out its flavor and keep it moderately tender. In this article, I’ll explain where petite sirloin steak comes from on the cow, its alternative names, and the best cooking methods to make the most of this cut.
What is Petite Sirloin Steak?
Petite sirloin steak is an extra lean cut of beef that comes from the sirloin primal, specifically from the bottom sirloin butt. It has little to no marbling but delivers a bold, beefy flavor similar to other sirloin cuts. It’s moderately tender and juicy when cooked properly, but it becomes tough and chewy if overcooked. It’s not a top-tier steak, but because it’s affordable, it’s a good option for those on a budget.
Since it’s a leaner cut, it’s not as easy to cook as a ribeye. The best way to get good results is to marinate it first and cook it over high heat (grill or pan), keeping it no more than medium-rare. If possible, go for thicker cuts since they’re easier to cook.
What Are the Other Names for Petite Sirloin Steak?
Here are the most popular other names for the petite sirloin steak in the United States:
- Ball Tip Steak,
- Sirloin Steak,
- Sirloin Tip Steak,
- Kunckle Steak.
Where Does a Petite Sirloin Steak Come From on a Cow?
Petite sirloin steak comes from the sirloin primal, more specifically, from the top sirloin butt. Butchers cut it from the petite sirloin (ball tip), a small roast that sits opposite the sirloin tip in the round primal.
What Does Petite Sirloin Steak Taste Like?
Petite sirloin steak has a strong, beefy flavor but without the richness of marbled cuts. It’s more like other lean steaks from the sirloin primal area of the cow. However, not all petite sirloin steaks are the same. How the butcher cuts the steak can make a significant difference. The cooking method also plays a crucial role. To get the best flavor, juiciness, and tenderness from a petite sirloin steak, cook it to a maximum of medium-rare doneness – never beyond that.
What Are the Best Methods for Cooking Petite Sirloin Steak?
Here are the best cooking methods for petite sirloin steak:
- Pan-Searing Only: Pan-searing gives petite sirloin steak a delicious crust while keeping the inside juicy. It’s a fast method but works best with a thicker cut to get that perfect sear. Unfortunately, it’s easy to overcook the steak if you’re not careful, especially if you’re new to cooking with high heat.
- Grilling: Grilling gives petite sirloin steak a rich, smoky flavor with a nice crust and juicy center. No matter the thickness, it cooks well on the grill. Start over high, direct heat to sear the outside, then move it to indirect heat to finish cooking slowly at a lower temperature. This way, you get better control over doneness.
- Sous Vide: Cooking petite sirloin steak sous vide is one of the easiest ways to get a perfectly cooked steak – tender, juicy, and pink from edge to edge. Vacuum-seal the steak, cook it in a temperature-controlled water bath, and finish with a quick sear for a flavorful crust. It’s a great method for beginners worried about overcooking. Sure, it takes some time and requires special equipment, but the results are worth it.
- Chicken-Fried Style Steak: Pound a petite sirloin steak with a mallet to tenderize it. Coat it in seasoned flour, dip it in an egg wash, then dredge it in flour again. Fry it in oil until it’s golden and crispy on the outside while staying juicy inside. Serve it with creamy gravy and potatoes for a flavorful meal. It’s not cooked like a regular steak, but this method works perfectly for this cut and is easy to make.
